HELP
In the Modernist Recipes Forum
Want to make truffled hard boil eggs for salt-adversed. Want to make reverse spheres using truffle oil, a bit of mayo and dash of tabasco. Used thickener & emmulsifier. But fluid floats. Does not submerge in bath. Any thoughts?
4 Replies So Far
Hi John, I haven't run into this myself but I've read about it. If the fluid floats you can try to increase its density, usually through thickening it. If that doesn't work you can always try to use reverse spherification so the fluid is a solid and you can use a spoon to keep it under the surface of the setting bath.
Hi Jason,
Freezing produced a nice semi-circular disk, which howevere floated after a few seconds and the truffle oil started to seep out. Once again I ask how Adrian made his olive oil caviar ? Oil floats. Put too much thickener in it and it will taste like a gummy bear. Using a slotted spoon to submerg the frozen spheres did help a bit, but the result was a "pillow" with the liquid unmulsified, despite using lethetin.
THX, John
Hi John, short of thickening the oil heavily or diluting it before gelling I'm not sure if there's a better way to do it.
Ferran Adrià's oil caviar uses a special machine to coat individual droplets of oil with alginate, which then gels in a bath. I've never heard of a way to replicate it without that machine. I did some additional research on it and still came up blank.
I suppose you could always cheat and make traditional spheres filled with water then use a syringe to suck the water out and fill them with oil.
Sorry I couldn't be of more help with the oil spheres.
Thinking slightly off beam, could you do it using a vessel that you could invert so that it acts something like an old fashioned egg timer?
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